Stuffed Ancho Peppers with Black Bean Sauce

5 Steps to complete

• 1
  In a medium pot; combine vinegar, brown sugar, water, and bring to a boil over high heat. Place ancho peppers in the pot. Turn off the heat. Place a heat-tempered bowl on top to weigh peppers down so they stay submerged, and soak for 30 minutes.
• 2
  Drain peppers and pat dry with paper towel or clean kitchen towel. Carefully slice each pepper open on one side and gently remove seeds. Set cleaned peppers aside until needed.
• 3
  In a blender; combine beans, vegetable stock, ½ cup Sour Cream, salt, garlic powder, and onion powder. Blend until smooth, transfer sauce to a medium saucepan, add epazote sprigs and simmer over medium-low heat for 10 minutes. Remove epazote sprigs, cover saucepan, and keep warm until needed.
• 4
  Preheat a pan for 1 minute over medium heat. Add Chorizo and cook for 2 minutes, crumbling while cooking. Add onion and cook for 1 minute; add garlic and cook for an additional 30 seconds. Add ground pork, salt, black pepper and cook for 2 minutes. Add potatoes, raisins, cover skillet, and cook for 6 minutes, or until potatoes are tender. Divide mixture into 4 portions. Stuff each ancho pepper with 1 portion of the chorizo filling.
• 5
  To serve; pour ½ cup black bean sauce on each plate, place stuffed pepper on top of the sauce, drizzle with remaining Sour Cream, and sprinkle each pepper with 2 tablespoons Cotija Cheese. Repeat this step for remaining stuffed peppers, serve, and enjoy!